Applesauce Loaf - Grain and Sugar Free

Applesauce Loaf 

Paleo

Grain-free/Gluten Free/Sugarless

My Little Blue Heron

I published this recipe nine years ago. The link will take you to the recipe made with wheat flour. Since, I’ve adapted it twice: for gluten-free baking and for paleo baking. This one's the paleo version.

You’ll need to put my All-purpose paleo flour together. Here’s the link.

This cake's a snap to make, and the recipe's great for paleo diets because it has no added sugar. It’s easy to digest, packs nutrition, and it’s simply delicious. Use unsweetened applesauce. I try to use homemade, but it’s perfectly okay to use jarred.

I’ve substituted other dried fruit, but my favorite is dried cherries. Dried cherries almost always contain added sugar. However, Trader Joe’s Unsulfured Dark Sweet Cherries have nothing more than fruit. Ma Cherry Joe-more.

I advise you don't add chopped nuts to the paleo version of this recipe. This will add to the oil content. The almond flour is plenty. I've reduced the Canola oil amount to accommodate the oil content in the flour.

So, put this together (it takes like 10 minutes).

How can you turn your nose up at any loaf… it’s LOAF!

peace and loaf,

jane

Grain Free Applesauce Loaf

Equipment:

8x4 loaf pan, brushed well with melted coconut or palm oil (or lined with parchment paper)

Ingredients:

1 ½ c. unswseetened applesauce

75 ml. flavorless oil (Canola)

1 egg, size large, room temperature

1 tsp. pure vanilla extract, or ¼ tsp. (1 g.) vanilla powder

204 g. all-purpose paleo flour

1 g. kosher salt

9 g. baking powder (gluten and aluminum-free)

3 g. baking soda

2 g. ground cinnamon

½ tsp. freshly ground nutmeg

85 g. dried cherries, cut or chopped, medium

Procedure:

Preheat oven to 325º F.

In a large bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg. Whisk together until well-mixed.

Beat the egg.

In a medium bowl (or in a large enough measuring cup), combine applesauce, oil and beaten egg.

By hand, add wet ingredients to the dry and mix (don’t beat, just mix) until completely combined.

Add dried cherries and stir until incorporated.

Transfer to prepared loaf pan and bake in the middle of the oven for about 50 minutes, or until tester comes out dry.

Transfer to a cooling rack, and after 10 minutes, or when you can manage the loaf comfortably, release from pan (if you’ve lined it with parchment, simply lift it from the loaf pan and you’re good to go!) and cool completely before slicing and serving (or wrapping). MLBH truc: if you wait too long to release paleo loaf from its hot pan it’ll steam itself into a gummy pudding. Blech.

Blueberry Cardamom Chia Pudding

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Chia Pudding with Blueberries and Cardamom

Adapted from Gena Hamshaw by My Little Blue Heron

Chia was always a novelty item that grew into an animal that looked like green upstate roadkill. They sold it at the drug store for $10. I think they grew it into other shapes too, maybe Santa? I will call this my pet chia pudding.

Some people have issues with the texture (kinda like tapioca meets large quinoa). Here's why (especially for vegans/vegetarians and people seeking these nutrients): Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A 28-gram, or 1-ounce, serving of chia seeds also contains 5.6 grams of protein. Interest piqued? 

This pudding will win you over to the acquired taste. It’s delicious. It’s beautiful in color. Add it to or add to it: layer it with overnight oats, yogurt (dairy or non-dairy), mixed into smoothies, cereal, or sprinkle some granola or nuts or fresh or dried fruit over it. On its own, it's purple chia haze. 

You’ll need ground cardamom (I grind my own so it’s really fragrant and fresh). The original recipe calls for fresh blueberries, but I make mine with frozen organic blueberries that I buy in large bags at a really great price at Whole Foods and it’s yum. Frozen or fresh, when you can, use organic berries. Use unsweetened almond milk. My favorite is Califia. They make an unsweetened vanilla that rocks. Maple syrup isn’t inexpensive. I buy mine at Costco or Trader Joe’s. Vanilla extract? It’s a fortune. I’ve been making my own with bourbon and vodka and used vanilla beans – it takes time, but the result is lovely and will save you some cash. Vanilla powder is great. Authentic Foods makes a good one, but there’s some sugar in it. Most vanilla extracts have some sugar added – even my holy grail vanilla extract, Baldwins, has sugar. grrrr.

I make this and I freeze it in ½ cup containers. It’s great for snacks and school lunches. 

This may become your first and last chia pudding recipe.

peace and love,

jane

 

Great read by Sharon Salzberg

Blueberry Cardamom Chia Pudding

Equipment:

Blender

Ingredients:

1/2 cup chia seeds (white or black)

2 ½ cups unsweetened almond milk

1 cup blueberries, preferably organic, fresh or frozen

1 ½ tsp. ground cardamom

1 tsp. ground cinnamon

¼ cup maple syrup (you can use agave, but I haven’t)

1 tsp. pure vanilla extract

Procedure:

Measure and put chia seeds in a large bowl that will accommodate at least 4-6 cups.

Place all ingredients (EXCEPT CHIA SEEDS) in a blender (I use my Vitamix) and blend on high until smooth.

Pour blueberry/almond milk mixture over chia seeds and mix well with a fork or a whisk.

Let sit for five minutes.

Mix well (again) with a fork or a whisk and let sit for ten more minutes.

Stir again. Cover. Refrigerate overnight.

Stir. If too think, add some almond milk.

Texture is similar to tapioca (very small beads.)

Enjoy!

All Purpose Paleo Flour Mix

All Purpose Paleo Flour Mix

Adapted from A Calculated Whisk by My Little Blue Heron

So happy to share some of my favorite, new, delicious recipes! I’ve gravitated between gluten free and grain free living (with an occasional cheat because if you don’t have Celiac, She Wolf Bakery’s sourdough breads are the best breads I’ve ever tasted).

You’ll find great Paleo and Gluten Free recipes online and from the fine and brilliant chef and baker, Danielle Walker, whose new book, eat what you love has just come out.

You’ll find great recipes in this book for gluten free and paleo lifestyles.

In the meantime, my pantry has a new staple, an all purpose paleo flour mix. I use this in many of my recipes, including pumpkin/sweet potato or squash bread and sugar free applesauce loaf.

You will need: Almond flour, coconut flour and arrowroot flour. I’ve used several brands, and they’ve all been very good. For almond flour (blanched and finely ground), I recommend Wellbee’s, Anthony’s or Oh Nut’s. I’ve been buying Anthony’s coconut and arrowroot flours.  There are options for great quality products, and almond flour's expensive. Grab it when it's on sale or when you have a coupon. Here's the thing: you eat less when you eat Paleo. 

All flours have to be fresh and you should store them in dark, cool places.

This recipe can should be doubled!

You’ll need a kitchen scale. (I’ve been nagging you for years to buy one.) You can buy this one, Wirecutter's recommended for best budget pick. It's $11 U.S. 

Results will be consistent, not something to sniff at.

peace and love,

Jane

All Purpose Paleo Flour

Ingredients:

190 g. finely ground, blanched almond flour

176 g. arrowroot flour

94 grams coconut flour

Procedure:

Place a large bowl, atop a kitchen scale and weigh each ingredient, taring after each addition.

Remove from scale and whisk thoroughly until ingredients are blended.

Store in an airtight container.